Another day, another chicken. This one was a winner. Once she saw I was cooking chicken, Maggie asked, "is there gravy?" But of course!
I started by taking a whole chicken and cutting it up into 8 pieces. Salt and pepper the chicken and brown in a large pan over medium high heat. No need to add any oil to the pan as the fat from the skin of the chicken will suffice. Place the pieces skin side down in the pan to start and flip once or twice to brown all sides. Do this in batches and place browned chicken onto a baking pan as you will finish the chicken in the oven for about 20 minutes at 400f. Once you have browned all the pieces, place about 1 tbsp of flour into the pan and stir to cook the flour a bit. Then add in 2 tbsp fresh rosemary and 2 chopped garlic cloves. Stir until fragrant. Deglaze with about 3/4 cup of white wine and bring to a boil and reduce a bit. Add in 3/4 cup of chicken stock and bring to a simmer for about 7 minutes. Add in 1 tbsp of honey and 1/4 cup of heavy cream and bring to a simmer and reduce until slightly thickened. Finish with juice and zest of half a lemon and 3 figs quartered. Cover and let rest for a few minutes until figs are softened. Stir to incorporate.
Take chicken out of the oven. Ladle sauce around the chicken, not on top, so that the skin remains crispy. I served with roasted baby potatoes and broiled broccoli crowns. A perfect combo of lemon tartness and sweetness of the honey and figs. Winner, winner!